Pigs’ Feet à l’Anglaise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for cooking the feet

well cleansed pigs’ feet ↝ Pork, pig's feet [Pork]
enough cold water to cover them ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]

for seasoning the feet

chopped sage ↝ Spices, sage, ground [Spices and Herbs]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

for coating

fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
a whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]

for frying

clean boiling fat

for garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (15)

Put well cleansed pigs’ feet into a saucepan with enough cold water to cover them.
Season the water with salt.
Bring to the boil, skim it and boil gently for three and a half to four hours.
Take up the feet, and when slightly cooled, split them.
Remove the bones.
Season inside with chopped sage and onion, and a little pepper and English mustard.
Fold them up again and put to press between two plates with a weight on the top.
When cold, take up and cut in strips about one inch wide.
Dip these into fine flour.
Then dip into a whole beaten up egg.
Then dip into freshly made white breadcrumbs.
Pat with the palette knife to make quite smooth.
Put them into a frying basket and fry in clean boiling fat for about five minutes.
Take up, dish on a dish-paper, and garnish with fried parsley.
Serve very hot.

Original Text

Pigs’ Feet à l’Anglaise.
(Pieds de Porc à l’Anglaise.)
Take some well cleansed pigs’ feet and put them into a saucepan with enough cold water to cover them, season it with salt, bring it to the boil, skim it and boil on gently for three and a half to four hours, then take it up, and when slightly cooled split the feet, remove the bones, and season inside with chopped sage and onion, and a little pepper and English mustard, and fold them up again and put to press between two plates with a weight on the top. When cold take up and cut in strips about one inch wide; dip these into fine flour and then into a whole beaten up egg and freshly made white breadcrumbs, pat with the palette knife to make quite smooth, and then put them into a frying basket and fry in clean boiling fat for about five minutes; then take up, dish on a dish-paper, and garnish with fried parsley and serve very hot.

Notes

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